Search results
From shoulder and tenderloin to the leg and belly, it can be difficult getting to grips with the different cuts of pork. So we’ve compiled an easy-to-follow guide explaining which cuts are best for roasting and tips on how to cook them to perfection.
Apr 26, 2016 · Do you know your pork belly from your pork shoulder? What’s the difference between a rib chop and a loin chop? And what about the underrated cheek or liver? Knowing what pork cuts to choose can be super-confusing, so we’ve put together a guide with all the info you’ll need.
- Pork Cuts from The Shoulder of A Pig
- Pork Cuts from The Loin of A Pig
- Pork Ribs
- Pork Steaks / Boneless Pork Chops
- Back Bacon
- Pork Cuts from The Leg / Ham
- Pork Head, Hocks & Trotters
As you can imagine, this part of the animal carries the weight of the head, and is constantly working as the animal lowers and raises its head to eat. With all that workout comes tougher sinews and muscle fibres, and so longer slower cooking is required to break down those muscles into tender eating. However this part of the animal also carries the...
A whole pork loin forms the back of the pig leading from the shoulder down to the leg and includes the pork fillet / tenderloin. The pork loin offers tender cuts of meat that can be cut both with the bone (chops), or boneless (steaks). If you think about beef steaks, then the pork loin offers the following cuts: 1. Top Sirloin – ( Boneless Chump) 2...
The main types of pork ribs that you can get from a side of pork are: 1. Baby Back Ribs 2. Pork Spare Ribs 3. St Louis Style Ribs 4. Belly Pork Ribs 5. Pork Riblets You can find a full breakdown of each of these ribs in our article: Know Your Pork Ribs: Baby Backs, Spare Ribs & Riblets Explained
When the chops listed above are sold with the bones removed, they are referred to as ‘steaks’ or sometimes ‘boneless pork chops’. These are the same cuts of meat, just with the bone removed. Pork Steaks are usually sold with the skin and excess fat removed, however boneless chops can also be sold with the skin and fat in tact and just the bone miss...
In the UK especially, the boneless pork loin of the pig is also used for making bacon. Independent butchers will use a dry cure method by packing the fresh pork loin with salt and flavorings. Commercially produced bacon is usually cured with a wet brine solution. Due to the leaner and larger slices, both smoked and unsmoked back bacon are the most ...
The pork leg / ham comes from the rear or back leg of the animal. The leg can be cut short by leaving the chump (top sirloin) attached to the loin, or can be cut long by leaving the chump attached to the leg. The leg of pork, also referred to as the ‘ham’ is where most of the pork roasting joints come from, although the leg can also be broken down ...
Many times the pork head, hocks and trotters are overlooked by shoppers as an undesireable cut of meat. However, these cuts can often be picked up very cheaply and often have a lot of meat that can be used. Some of the dishes that can be produced from using these cuts are: 1. Ham Hock and Bean Stew 2. Pea & Ham Hock Soup 3. Roasted Pigs Chep (cheek...
- Pork shoulder. Key information Pork shoulder is regarded as one of the four primal cuts of pork, the others being loin, leg and belly. It’s also sometimes referred to a pork butt, but actually comes from high on the pig’s shoulder (obviously) – it’s a complex combination of muscles, sinew, connective tissues and fat that extends from spine all the way to the elbow of the front leg.
- Pork loin. Key information Another of the four primal cuts of pork, loin is a moderately tough cut with a fair amount of connective tissue. It’s a brilliantly juicy cut that can be sold bone-in or boneless, and a favoured technique for butchers is to bone it and roll it as a roasting joint, or bone it, trim it and cut it into steaks.
- Pork Leg. Key information Yes, leg is also amongst the four primal cuts of pork. It’s famously low in fat, so it’s often cured and used to make sliced ham.
- Pork belly. Key information The last of the four primal cuts of pork, the belly is fatty but tender – and absolutely delicious once slow roasted. The fact that it’s so high in fat makes it meltingly tender, and it’s commonly cured (or brined then smoked) to make streaky bacon.
Aug 28, 2024 · Learn the art of carving a crown roast of pork with our step-by-step guide. Discover the best techniques and tips for a perfect presentation. Master the skill of carving like a pro!
Carving a bone-in pork roast can be a daunting task, but with the right tools and technique, you’ll be able to do it like a pro. First, make sure you have a sharp knife with a long, thin blade. This will make it easier to slice through the meat and get the perfect cuts.
Apr 14, 2022 · We’re here to help. We’ve asked Donald Russell Chef, Eddie McDonald, to give us a rundown of his favourite roasts for beef, lamb and pork as well as his top tips for cooking them. Read his five rules for a successful roast below. Beef Topside Roast. Cut from the inside of the thigh, topside is a lean cut that’s easy to roast and slice at the table.
